Shelly's Recipe

HISTORIC RED MILL CRAB CAKES

Category: Fish and Seafood

2 cups mayonnaise
4 eggs, beaten
1/4 tsp ground mustard
2 tbsp Old Bay Seasoning
1 tbsp freshly chopped parsley
1 pound canned crab claw meat
1/2 pound finely chopped cooked shrimp
3/4 pound white bread
3/4 tsp chipotle peppers mixed with 1 cup mayonnaise, or to taste (see note)

Combine mayonnaise with eggs and seasonings. Mix in seafood. Remove crust from bread and discard. Cut bread into pieces the size of sugar cubes. Gently mix bread cubes into seafood mixture and toss lightly. Do not overmix; crab cakes should have chunks of seafood in them.

Place oven rack in a lower position. Preheat oven to 350 degrees.

Lightly coat a cookie sheet with vegetable oil spray. Using an ice cream scoop, form crab mixture into 16 portions. When forming patties, push mixture together tightly so they keep their form. Place on prepared sheet. Bake on lower rack in preheated oven 20 minutes or until golden brown. Serve with the chipotle mayonnaise.